To begin, remove stems from the soaked mushrooms, squeeze out the water in the mushroom caps and set aside. Reserve about 1/2 cup of water for use later.

Heat the fresh chicken stock in a pot and add in abalone broth, the water you reserved in from soaking the dried mushroom and scallops, shitake mushrooms and dried scallops. Bring to a boil, then reduce to a simmer for 20 minutes. When the liquid runs out during simmering, add more broth or hot water when necessary, a little at a time.

canned abalone should NEVER be cooked.... if cooked again, they will become very tough unless you braise it.If adding into soup or creating a dish, i recommend that you slice it thinly. You can also eat it on its own straight from the can.